Roasted Vegetable Provençal Bowl with Quinoa and Olives

• 140 g Quinoa
• 1 ½ tsp Fine sea salt
• 1 medium Aubergine
• 1 medium Courgette
• 1 large Red pepper
• 250 g Cherry tomatoes
• 2 cloves Garlic
• 6 sprigs Fresh thyme
• 3 tbsp Extra virgin olive oil
• 80 g Black pitted olives
• 1 medium Lemon

1. Heat the oven to 220°C (430°F). Rinse the quinoa well in a sieve, then tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt.
2. Bring the quinoa to the boil, then cover and simmer on low for 12–15 minutes until the water is absorbed. Take off the heat and leave, covered, for 5 minutes, then fluff with a fork.
3. Meanwhile, cut the aubergine and courgette into bite-size chunks, and cut the red pepper into similar pieces. Halve the cherry tomatoes and lightly crush the garlic cloves with the side of a knife, then peel.
4. Tip the vegetables onto a baking tray and add the garlic, thyme sprigs, extra virgin olive oil, and the remaining 1 tsp fine sea salt. Toss well, then spread out so the vegetables are in a single layer.
5. Roast for 18–22 minutes, turning once halfway, until the vegetables are tender and lightly caramelised at the edges. If the tomatoes are catching, nudge them towards the centre of the tray.
6. Remove the thyme sprigs, then stir the black pitted olives through the hot vegetables. Halve the lemon and squeeze over the tray to taste.
7. Spoon the quinoa into bowls and pile the roasted Provençal vegetables on top, including any tray juices. Finish with an extra squeeze of lemon if you like, and serve warm or at room temperature.

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